Spaghetti Squash Pie

Spaghetti Pie has been a favorite meal at our table since our grown children were little. Over the years I have tweaked this recipe to make it healthier; white pasta has been replaced by whole wheat pasta, meat and butter are grass fed and most of the ingredients are now organic. This autumn version of spaghetti pie makes it even healthier by replacing the pasta with spaghetti squash and it tastes as good as the original with no carbs!

1 spaghetti squash
2 Tbls butter
1 egg
¼ cup parmesian cheese
¾ cup low fat ricotta cheese
1 lb ground turkey/beef
1/2 cup onion chopped
1 garlic chopped
2 cups spaghetti sauce
spices to taste 1/2 cup shredded mozzarella cheese

Poke the spaghetti squash with a fork a few times. Place the squash on a cookie sheet and cook at 350 degrees for about 45 minutes until a fork easily pierces the skin. 

After it cools a bit cut the squash in half lengthwise. Scoop out the center seeds and save for another time because they are edible just like pumpkin seeds. Using a spoon, scoop the squash out of the skin. Place in a bowl and add butter, a whisked egg and parmesian cheese. Gently combine these ingredients.  

Form spaghetti squash mixture into a "crust" in a 10-inch pie plate. Spoon ricotta over spaghetti crust. 

In skillet cook meat till browned and drain off fat. Add onion and garlic till tender. Stir in spaghetti sauce and spices. Turn meat mixture into spaghetti crust. 

Bake, covered, in 350° oven for 20 minutes. Sprinkle the cheese on top. Bake 5 minutes longer or till cheese melts. Let rest for 5 minutes before serving.